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Sweet and Sour Chicken (Without Deep-Frying)
5 from 111 votes

Sweet and Sour Chicken (Without Deep-Frying)

Sweet and Sour Chicken without deep-frying uses chicken thigh pieces coated with egg and cornstarch, cooked in a hot skillet with minimal oil. The sauce combines ketchup, Shaoxing wine, rice vinegar, soy sauce, and brown sugar, delivering a balanced tangy and sweet coating. Garlic, onion, and bell peppers add depth and freshness to the stir-fry, all cooked briefly for texture contrast and vibrant color.

Prep Time
15 mins
Cook Time
15 mins
Servings: 2 to 3 servings
Calories: 432 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb chicken thigh cut to 1-inch (2-cm) pieces, boneless skinless, or chicken breast
  • 1 tablespoon vegetable oil
  • 1 egg , beaten
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
Sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or soy sauce, light
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch
Stir-fry
  • 1/3 cup peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 1/2 small white onion , chopped
  • 1 bell pepper , chopped (I used a mix of colors in this recipe)

Instructions

    Cup of Yum
  1. Mix all the sauce ingredients in a small bowl and set aside.
  2. Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
  3. Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  4. Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  5. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  6. Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic. Cook and stir a few times until it releases its fragrance.
  7. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
  8. Add back the chicken pieces, white onion, and bell peppers. (*Footnote 1) Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
  9. Serve hot as main over steamed rice.

Notes

  • For crisper vegetables, add them after the garlic and cook briefly; add sauce immediately afterward to retain vibrant colors.
  • If you prefer softer vegetables, add them right after garlic, stir and cook 1-2 minutes before adding the sauce.

Nutrition Information

Serving 1serving Calories 432kcal (22%) Carbohydrates 22.4g (7%) Protein 22.4g (45%) Fat 27.3g (42%) Cholesterol 138mg (46%) Sodium 914mg (38%) Potassium 745mg (16%) Fiber 1g (4%) Sugar 9.6g (19%) Calcium 2mg (0%) Iron 9mg (50%)

Nutrition Facts

Serving: 2 to 3 servings

Amount Per Serving

Calories 432

% Daily Value*

Serving 1serving
Calories 432kcal 22%
Carbohydrates 22.4g 7%
Protein 22.4g 45%
Fat 27.3g 42%
Cholesterol 138mg 46%
Sodium 914mg 38%
Potassium 745mg 16%
Fiber 1g 4%
Sugar 9.6g 19%
Calcium 2mg 0%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.